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Barry’s sister, Lorraine, gave me this recipe years ago. Angel biscuits are a cross between a
biscuit and a roll in that they contain both baking powder, soda and yeast; you
roll them out like a biscuit but they rise like a roll. The really nice thing
is that you can mix up the dough, stash it in the fridge and make biscuits
whenever you are ready.

Angel Flake Biscuits

Makes about 1½ dozen (2 1/4") biscuits

1 tablespoon active dry yeast

½ cup lukewarm water (105-115°)

5 cups all-purpose flour (or use part whole wheat)

1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons granulated sugar

1 teaspoon salt

¾ cup vegetable shortening (butter-flavored Crisco®)

2 cups buttermilk

Melted butter for brushing on baking sheet & over biscuits before baking

This moist, tender & tasty pastry can be
usedas a dessert or as a coffee cake.

I grew up eating
rhubarb sauce—my mom and Grandma Newell both made it once the tart stalks of rhubarb were ready
to harvest. Mom also made delicious rhubarb desserts. So when Joanna Berry told me about this recipe it seemed logical to give it a try.

A new day, a new dish! Actually it's a variation of the old standby—baked eggs, also sometimes referred to as stirred eggs. With the addition of bread, bacon and a little cheese, this was almost a complete meal; we rounded it out with a fresh fruit cup.

Last night we created a main dish salad using leftover pulled pork. In true Cobb Salad fashion, we deconstructed the various components which in this case consisted of ingredients we had on hand in the amounts that fit our appetites. The photo on the left shows Barry's plate of salad.

We fixed pulled pork over the weekend and plan to use it in a variety of recipes. This one covers the basics as it begins with a white sauce and is topped with biscuit dough make from our homemade baking mix.

So begins my
experiment to find the BEST English Muffin recipe. I began with the one from a recipe
booklet of bread recipes sent to Home Economics departments around the country
probably back in the 1970s or ‘80s (my copy is so old and worn that the cover
is gone, hence the lack of a title or publication date). This is the one I’ve
made before . . . but it’s been awhile.

While it was
successful, I have a couple of others I want to try for comparison. So, as soon
as this batch is gone, I’ll move on to the next recipe and eventually select
the one that I think is best. Or, perhaps I’ll combine techniques, using the
best ideas from each of the recipes I try.

Scald milk. (Heat until tiny bubbles appear around the edge;
to about 150°F.

Stir sugar, salt and Fleichman’s margarine/butter into the
milk. Cool to lukewarm. (Note: the margarine/butter will soften but not
completely melt.)

Measure warm water into large bowl. Sprinkle in Fleichman’s
yeast; stir well until dissolved.

Stir in lukewarm milk mixture and 3 cups flour; beat until
smooth.

Add enough additional flour to make a stiff dough. (I used
the flat blade of my Kitchen Aid® mixer to mix the dough.)

Turn out onto floured board; knead about 2 minutes, or until
dough is manageable and can be formed into a ball. (Dough may be slightly
sticky.)

Place in greased bowl, turning to grease top. Cover, let
rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down; divide in half.

On a board heavily sprinkled with corn meat, pat each half
of dough into a ½” thickness. Cut into circles with a floured 3” cookie cutter.

Place on ungreased baking sheets about 2” apart. Cover; let
rise in warm place, free from draft, until doubled in bulk, about ½ hour.

Place on a lightly greased medium-hot griddle or skillet,
corn meal side down. Bake until well browned, about 10 minutes on each side.
(At this point the muffins need to be watched carefully and it’s a little
tricky as I found that medium heat was a little to hot so had to adjust the
temperature between medium and low. Also, due some hot spot heating, I ended up
moving the muffins around on the griddle/skillet. Also, rather than rely on
timing alone, I used a digital read thermometer to test whether the inside of
the muffin was completely bakes—it should read 200°F.)

Scald milk. (Heat until tiny bubbles appear around the edge; to about 150°F.)

Stir sugar, salt and Fleichman’s margarine/butter into the milk. Cool to lukewarm. (Note: the margarine/butter will soften but not completely melt.)

Measure warm water into large bowl. Sprinkle in Fleichman’s yeast; stir well until dissolved.

Stir in lukewarm milk mixture and 3 cups flour; beat until smooth.

Add enough additional flour to make a stiff dough. (I used the flat blade of my Kitchen Aid® mixer to mix the dough.)

Turn out onto floured board; knead about 2 minutes, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.)

Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down; divide in half.

On a board heavily sprinkled with corn meat, pat each half of dough into a ½” thickness. Cut into circles with a floured 3” cookie cutter.

Place on ungreased baking sheets about 2” apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about ½ hour.

Place on a lightly greased medium-hot griddle or skillet, corn meal side down. Bake until well browned, about 10 minutes on each side. (At this point the muffins need to be watched carefully and it’s a little tricky as I found that medium heat was a little to hot so had to adjust the temperature between medium and low. Also, due some hot spot heating, I ended up moving the muffins around on the griddle/skillet. Also, rather than rely on timing alone, I used a digital read thermometer to test whether the inside of the muffin was completely bakes—it should read 200°F.)

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About Us

IT'S ALL ABOUT FOOD!
Not only do Barry and I like to cook, we also enjoy sharing our knowledge with others. Consequently we teach cooking classes in several venues in Kansas and I even write about food.
On this site we hope to:
• share some of our favorite recipes along with related cooking ideas and tips
• post our current cooking class schedule (see the Cooking Classes tab at the top of this page)
• post some of my published food-related articles
• and share other experiences and thoughts about food and food related topics.